Monday, June 15, 2009

Second Week of Harvest

We are now entering our second week of harvest, and hopefully everyone will enjoy their food as much as we enjoyed growing it. Pickup day for everyone - as earlier announced - will be on Tuesdays.

Here are this weeks offerings:

Red Leaf Lettuce - a mild taste, a nice crunch, and excellent in a variety of dishes.

Garlic Scapes - the unopened flower head of the garlic plant; has a milder flavor than the bulb.

Radishes - French Breakfast/Easter Egg - colorful, spicy radishes, great in salads or with cheese.

Green Onions - long, thin onions, also called spring onions or scallions with a mild flavor; can be eaten raw or cooked.

Beet/Turnip Greens - the tops of our beets and turnips; perfect for sautéing.

Dakota Shelling Peas - peas in a pod; very sweet and tender (they don't even need honey!)

Mixed Salad Herbs -  A wonderful mix of cilantro, parsley, chervil, and a beautiful dill flower. 

...And some recipes to go with them - and again, if anyone has recipes that simply are to die for, please let us know!

Sautéed Garlic Scapes

Trim off the bottoms of the scape stems and the tips of the flower heads. The recipe that follows is best when made the day before serving and then refrigerated. Let it stand at room temperature before serving.

2 tablespoons virgin olive oil
2 tablespoons dark brown sugar
8 ounces young garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 teaspoon freshly ground pepper or to taste
1 teaspoon salt or to taste
1 tablespoon chopped parsley
1/4 cup grilled haloumi cheese,cut into very small dice (see note below)

Heat the oil in a broad sauté pan and add sugar. Stir to caramelize the sugar for about 2 to 3 minutes and add the scapes. Cover and sauté over a medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching. After 3 minutes, add the chopped tomatoes and wine. Stir the pan, then cover and reduce the heat to low; continue cooking 5 to 6 minutes, or until the scapes are tender but not soft. Season, then add the parsley and haloumi, and serve at room temperature.
Note: Haloumi cheese is a goat and/or sheep cheese made in Cyprus and now widely available in the United States. It can be sliced and grilled, or fried in a skillet, and it doesn’t melt. Haloumi’s salty flavor is a great addition to this recipe, but other salty cheeses such as cheddar or aged chevre can be substituted.

Balsamic Pea Salad

16 ounces green peas
1/2 cup chopped almonds
1/2 cup chopped green onions
1/2 cup crumbled feta cheese
3/4 cup mayonnaise or yogurt
2 tablespoons balsamic vinegar
black pepper to taste

Place peas in a large bowl.
Toast almonds in a skillet over medium heat. Then combine with peas.
Stir in onions, feta cheese, and mayonnaise. Mix in balsamic vinegar, and season with pepper. Cover, and refrigerate.

I eat my peas with honey,
I've done it all my life.
It makes the peas taste funny,
But it keeps them on my knife.

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